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Sourdough Bread

Notes: 

To Make Your Starter:

Day 1: Heat 175ml milk gently. Place 75ml natual yoghurt in a bowl and stir in the milk. Cover and leave in a warm place for 12 to 24 hours until thickened. Stir in any liquids that may have seperated.

Day 2: Stir 120g white flour into the yoghurt, incorporating evenly. Cover and leave in a warm place for 2 days. The mixture should be full of bubbles and smell pleasantly sour.

Day 5: Add 175g flour to the starter, and mix in 40ml milk and 100ml water. Cover and leave in a warm place for 12 to 24 hours.

Day 6: The starter should be quiet active now and be full of little bubbles. Now you can get cracking and see how many years you can keep your starter going for, some families have the same starter for generations!

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Ingredients: 

White Sourdough Recipe:

500g strong unbleached white bread flour

300g sourdough starter

250ml water

10g salt

10g brown sugar


 

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